Hey, everybody! I know it has been a long while, but I will never give up on this blog! hahaha I think I got excited ti write here again because yesterday I saw the Julia$Julie Movie, is is so great! I don’t really have someone who I follow that much, but I really like posting here 🙂
So, this recipe is the proof of how addicted I am to asian cuisine! The first time I tried Thai food was this July, in NYC with my amazing beauties Tanya and Sanya from India!
They helped me choose my meal, and I got an unforgettable chicken soup! After a lot of research, I found a recipe that was really close to the one I had gotten.
And, here it is:
– 500 gr chicken breast
– 1 yellow bell pepper
– 200 gr funghi secchi
-300 ml coconut milk
– 200 ml milk
– spring onion
– curry powder
– lemon zest
– canola oil
HOW TO PREPARE
Add canola oil to the pan, along with the copped spring onion (the white part). When the onion starts to get soft, add the chicken, cut in strips, and thin slices of ginger. Fry it al until the chicken pieces get white. Then, add the bell pepper, also chopped in thin strips. Mix everything. Add the coconut milk and the regular milk. Mix everything. Add the curry powder, and mix until you see that the curry is equally blended. Add the funghi secchi Let it boil for around 10 to 15 minutes. DONE!
Super easy, right?
I didn’t add pepper because my parents absolutely can’t handle ¬¬
The original recipe has cilantro, but I didn’t add because I hate it with the power of my soul! btw, who likes that? gosh..
I served with cashew nuts rice – which is basically normal rice that you mix with some cashew nuts just to let it fancy .
FRIEND TIP: add some lemon drops over the individual portions, right before eating, it is gonna enhance all the flavors! 🙂
kisses, bisous e beijos